Summer fruit roulade

Summer fruit roulade
Serves: 6-8
  • 6 large egg whites
  • 340g caster sugar
  • 400ml double or whipping cream
  • 300g mixed summer fruits of your choice (fresh or frozen)
  1. Preheat oven to 180C/Gas 4.
  2. In a large clean bowl whisk the egg whites with an electric whisk on full speed until very stiff.
  3. Gradually add the sugar 1 tsp at a time, whisking well on full speed between each addition.
  4. Continue whisking until all the sugar is incorporated and the mixture is extremely soft and glossy.
  5. Grease and line a 23cm x 33cm Swiss roll tin with non-stick baking parchment. Spread the mixture evenly over the base of the tin.
  6. Place in the oven and bake for 10 mins. Lower the temperature to 140C/Gas 1 and bake for a further 20 mins until firm to the touch.
  7. Remove from the oven and turn top down onto a sheet of non-stick paper. Remove the baking paper and leave to cool for about 10 mins.
  8. Lightly whip the cream and spread evenly over the cold meringue, then spread summer fruits over the cream.
  9. Using the baking parchment, roll lengthways or widthways (as you prefer) to make a roll.
  10. Keep refrigerated until ready to serve.
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